Description
This Sheet-Pan Chicken Tagine is a vibrant, aromatic North African-inspired dish that combines tender chicken thighs with sweet apricots, preserved lemon, warm spices, and a medley of vegetables. Roasted under the broiler to achieve a beautiful caramelized finish, it’s an effortless one-pan dinner bursting with complex flavors and a perfect balance of sweet and savory.
Ingredients
Marinade Ingredients
- 1 1/2 cups dried apricots
- 1/4 teaspoon saffron threads
- 1 cup boiling water, divided
- 2 garlic cloves, grated
- 1/4 cup extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons kosher salt
- 1 small preserved lemon
Main Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 small yellow onions, cut into 2-inch chunks
- 3 small carrots, peeled, thinly sliced on the bias
- 1/2 cup mixed pitted olives
- 1/4 cup coarsely chopped fresh cilantro
Instructions
- Steep Apricots and Saffron: Place apricots and saffron in separate heatproof bowls. Pour 1 tablespoon boiling water over saffron, then pour the remaining water over apricots. Let both steep until ready to use, allowing the flavors to infuse.
- Make Marinade: In a large bowl, combine grated garlic, extra-virgin olive oil, honey, sweet paprika, ground cinnamon, ground cumin, ground ginger, ground turmeric, and 2 teaspoons kosher salt. Stir well to create a flavorful marinade base.
- Prepare Preserved Lemon: Cut the preserved lemon into quarters. Using a paring knife, separate the flesh from the peel. Coarsely chop the flesh, removing any seeds, and add it to the marinade. Thinly slice the peel and set it aside for later use.
- Marinate Chicken and Vegetables: Add the saffron-infused water to the marinade. Add the chicken thighs, yellow onions, and sliced carrots to the bowl and toss everything together to coat evenly. Let the mixture sit for at least 30 minutes, or up to overnight in the refrigerator to deepen flavor.
- Preheat Broiler and Arrange Baking Sheet: Place a rack in the upper third of the oven and heat the broiler. Line a large baking sheet with foil. Spread the chicken mixture evenly on the baking sheet, allowing some onions and carrots to be under the chicken pieces.
- Broil First Side: Broil the chicken mixture, watching closely and rotating the sheet halfway through cooking. Broil for 8 to 9 minutes until the chicken is nicely browned on the first side.
- Flip Chicken and Continue Broiling: Remove the sheet from the oven and flip the chicken pieces. Continue broiling for 4 to 5 minutes more, until the chicken is deeply browned and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
- Prepare Apricots: Meanwhile, drain the steeped apricots and cut them into quarters to prepare for adding to the tagine.
- Add Olives, Apricots, and Lemon Peel: Remove the baking sheet from the oven again and add the mixed olives, quartered apricots, and reserved lemon peel. Gently toss everything together with the onions, carrots, and sauce to combine flavors. Return to the broiler and heat for 2 to 3 minutes, watching closely to ensure the mixture is warmed through and slightly caramelized.
- Serve and Garnish: Transfer the sheet pan contents to a wire rack or platter. Sprinkle coarsely chopped fresh cilantro on top for a fresh, herbaceous finish. Serve warm and enjoy the rich, layered flavors of this sheet-pan chicken tagine.
Notes
- Marinating the chicken overnight will intensify the flavors and make the meat more tender.
- If you cannot find preserved lemon, consider substituting with zest of lemon plus a pinch of salt, but the flavor will be less authentic.
- Watch the broiler carefully to prevent burning, as broiler temperatures can vary.
- This dish pairs wonderfully with couscous, rice, or crusty bread to soak up the flavorful sauce.